Ingredients
8 oz Penne
1 cup butternut squash, cubed
1 cup brussels sprouts, halved
1 small red onion, cut into wedges
2 tbsp olive oil
2 cups chopped kale (stems removed)
⅓ cup crumbled goat cheese or feta (optional)
Salt & black pepper
Directions
1
Toss squash, brussels sprouts, and onion with olive oil, salt, and pepper.
2
Roast at 425°F (220°C) for 20–25 min, tossing once.
3
Cook pasta; in final 2 min, add kale to the pot to wilt. Drain well.
4
Toss pasta and kale with roasted veggies and goat cheese or feta (if using). Adjust seasoning and serve warm.
